Procedure:

1. To prepare the honey and lemon confit: Put the lemons in a small ovenproof skillet. Pour in the honey and enough water to come up to the middle of the skillet. Add rosemary, cover, and cook in a preheated oven at 160°C for 40 minutes. Let cool and cut into quarters.
2. To prepare the onions: Peel and wash the onions (leave some tender green parts). Heat the olive oil in a pot over low heat and add onions, turmeric, chili pepper, rosemary and 2 tablespoons of water. Add salt and pepper and simmer for 4 minutes.
3. To prepare the chicken: Cut the chicken filets in three equal pieces. Season with salt and pepper. Heat 3 tablespoons of olive oil in a skillet over high heat, and brown the chicken pieces, 3-4 minutes. Cover with the lemon confit, add the garlic, unpeeled, thyme, rosemary and oregano. Cook in the oven at 170°C for 20 minutes. Baste every now and then with the pan juices.
4. When the chicken is cooked, remove the pieces and keep hot. Remove the cooked oil from the pan, deglaze the skillet with white wine, until it is almost all evaporated. Pour in the chicken broth and add the onions.
Adjust the seasoning and cook, about 3-4 minutes, until the sauce is thick and syrupy.
5. Arrange the chicken on the serving plates, add the lemon rounds and the onions, and pour over the juice. Sprinkle some freshly grated black pepper.